What to do when you have two very ripe bananas and you need to get rid of them? Banana bread is the answer. There are several ways to make it and extra ingredients that can be added, this time I went for a very classic option – with chocolate chips. I have other versions in mind, like with chocolate and waluts, which will also be featured on this blog sooner or later. The next time I find myself with two ripe bananas to get rid of, for example.
Incorporating fruits in cakes is always a good option for me – bananas give a cake sweetness and fat. True, because adding fruits like banana or avocado implies skipping the use of butter or oil in cakes altogether (or using very little, like in this case). Furthermore, bananas are oh so sweet, so be careful with the amounts of sugar. In fact, in my banana bread I did put a little bit too much sugar than I’m reporting in the recipe below, so if you’re using very ripe bananas you may want to take a spoonful less of sugar. Unless you like it very sweet, or want to purposely pair it with unsweetened black coffee or tea.
Banana bread with chocolate chips:
- 2 ripe bananas
- 50 g butter
- 1 tsp baking powder
- pinch of salt
- 170 g sugar
- 1 egg
- 150 g flour
- 75 g chocolate chips
Preheat the oven to 175°C. Melt the butter in a pot over simmering water or in the microwave. Mash the bananas with a fork, then add the melted butter to the banana mash. Incorporate the baking powder, salt and sugar, always mixing by hand (I used the same fork I had mashed the bananas with). Aside, lightly beat one egg, then add it to the mixture. Then fold in the flour, adding it in two batches. Lastly, pour 2/3 of the chocolate chips into the batter and fold them in evenly. Transfer mixture into a loaf pan, pour the remaining chocolate chips on top of the batter and bake for about 1 hour at 175°C. It’s a very moist cake, so it requires quite a long baking time. Since every oven works its own way, you may want to check the cake after 50 minutes, but it could as well occur that it will need more than 1 hour. Take out when a toothpick inserted in the centre comes out clean.
When keeping a cake in the oven for quite a long time, the top part may get a little too dark in the end. If after some 40-45 minutes you notice that the top is very brown, change the settings of the oven so that the heat is only coming from the bottom. This is what I did with this cake, and in the end I managed to achieve a homogeneously baked loaf. Things to be proud of.